Pecan Coconut Icing

    35 minutes

    Coconut and pecan icing is the traditional topping for German cake but I use it on pretty much anything as it is so good.

    98 people made this

    Serves: 12 

    • 1 (400g) tin sweetened condensed milk
    • 3 egg yolks
    • 125g butter
    • 1 1/3 cups desiccated coconut
    • 1 cup chopped pecans
    • 1 teaspoon vanilla essence

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. In a heavy saucepan over medium heat cook the condensed milk, egg yolks and butter for 10 minutes stirring constantly until bubbly.
    2. Remove from heat and stir in the coconut, pecans and vanilla.
    3. Allow to cool for 15 minutes before spreading on cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (107)


    YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell the difference immediately when you add the coconut and pecans. Important to note - when cooking with eggs, unless you want scrambled egg bits in your frosting, I would highly recommend heating the butter and condensed milk in the saucepan first, then slowly incorporating a small amount of the hot butter/milk mixture(about 1/2 cup) into your egg yolks in a small bowl, whisking while you add. Once you do that, add your egg mixture into the saucepan. You should be able to avoid cooked egg bits with this method.  -  07 Feb 2008  (Review from Allrecipes USA and Canada)


    By far THE best German chocolate cake topping I have ever tried. This is a keeper. SIDE NOTE: I stuck the frosting in the freezer for about 10 minutes after cooking, and it spread perfectly!NEWLY ADDED: 01/01/2009 I have never made this recipe with the egg yolks. It works great drizzled over a bundt cake...just let it cool for a few minutes. If it is too runny, add more coconut! Enjoy!  -  24 Jun 2006  (Review from Allrecipes USA and Canada)


    Be patient and you will be richly rewarded! I cooked the first three ingredients until bubbly just like the recipe said, but it looked too yellow, so I decided to cook it further to "caramelize" it a bit and give it a tan color. The mixture bubbled, seized and separated, scaring me a bit. It looked curdled and smelled strongly of macaroni and cheese. Finally after boiling it for about 10 minutes after the cutoff time, I took it off the stove. It was light tan and completely separated. I whisked the mixture until the goo came together in a cohesive tan sweet goo. The smell was gone, it tasted great and with the coconut, pecans and vanilla, it tasted and looked far better than the storebought stuff. Good stuff!  -  16 Jan 2005  (Review from Allrecipes USA and Canada)